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Homemade Salsa
Posted on 9/2/19 at 10:14 am
Posted on 9/2/19 at 10:14 am
It IS tomato season. Anyone make it?
I have been experimenting with different smoked chili peppers in addition to raw jalapeno, to add interesting flavors. The deeper colors of the end product are an added bonus.
So far I have made batches with chipotle, guajillo and ancho.
Obviously, the chipotle is the hottest, but the ancho is damned tasty.
The only downside I have found is that my homemade salsas tend to be more “clumpy” when refrigerated, as compared to commercial brands.
Thoughts?
I have been experimenting with different smoked chili peppers in addition to raw jalapeno, to add interesting flavors. The deeper colors of the end product are an added bonus.
So far I have made batches with chipotle, guajillo and ancho.
Obviously, the chipotle is the hottest, but the ancho is damned tasty.
The only downside I have found is that my homemade salsas tend to be more “clumpy” when refrigerated, as compared to commercial brands.
Thoughts?
This post was edited on 9/2/19 at 10:23 am
1
Posted on 9/2/19 at 10:27 am to AggieHank86
It’s long past tomato season where I am. I do like chipotle or ancho in a fresh tomato salsa....I don’t like it refrigerated, it’s so much better freshly made or just a few hrs old. Raw onion goes funky in the fridge.
Posted on 9/2/19 at 10:30 am to hungryone
quote:I choose indeterminate varieties, so I have tomatoes all summer.
It’s long past tomato season where I am. I do like chipotle or ancho in a fresh tomato salsa....I don’t like it refrigerated, it’s so much better freshly made or just a few hrs old. Raw onion goes funky in the fridge.
Are you talking salsa or pico? Because I simmer my salsa on low heat for about 45 minutes, meaning that my SALSA has no raw onions.
I agree that pico can get funky in the fridge. I tend to toss any pico that is not eaten within a day or so. I have never tried smoked peppers in pico, either. I might try it now.
This post was edited on 9/2/19 at 10:33 am
Posted on 9/2/19 at 10:37 am to AggieHank86
So I’m Cajun and not Texan or Mexican, but the 12 or so Mex and Tex Mex cookbooks I own have quite a few uncooked salsa recipes. Maybe a handful of recipes from Kennedy, Bayless, de Leon, Quintana, Ortega, Santa Ibanez, etc are for cooked salsas. Maybe the terminology isn’t quite as specific as your TX usage suggests.
Posted on 9/2/19 at 10:46 am to hungryone
quote:Probably a regional Tex-Mex thing. Around here, uncooked salsa is called pico de gallo or salsa fresca (fresh salsa), to distinguish it from cooked salsas.
So I’m Cajun and not Texan or Mexican, but the 12 or so Mex and Tex Mex cookbooks I own have quite a few uncooked salsa recipes. Maybe a handful of recipes from Kennedy, Bayless, de Leon, Quintana, Ortega, Santa Ibanez, etc are for cooked salsas. Maybe the terminology isn’t quite as specific as your TX usage suggests.
This post was edited on 9/2/19 at 11:02 am
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